Flank Steak with Ponzu and Miso Butter

It’s amazing how time flies, it’s almost August. I hope everyone is enjoying summer and busy firing up your grill for BBQ parties. Every summer, I host a small BBQ party where I invite only a few close friends—every year there is a theme, we dress up, eat really good food, and just enjoy the warm summer days. This year is no exception…

The theme of this year’s party was Wagyu beef and Japanese. If you love beef, I am sure you know that Wagyu beef is prized for its supreme tenderness, sublime flavor, and marbled texture. I got my Wagyu beef from Ohio Wagyu, they were flown in to me overnight. With the superior meat in my hand, I knew that I had to create a killer steak recipe to impress my guests. I turned to my friend Harry Soo, a top BBQ Pitmaster in the US whose team Slap Yo’ Daddy BBQ was featured on TLC Channel’s BBQ Pitmasters. Together, we developed this amazingly delicious and irresistible steak recipe with a ponzu and miso butter glaze, using none other than the Mizkan AJIPON® Ponzu, MIZKAN HONTERI® Mirin Seasoning, miso, sake, and butter. The steak was a HUGE hit at the party…they were gone as soon as they were off the grill!

Now, you don’t need summer or an outdoor grill to have a great piece of steak. You can use an indoor grill or even pan-fry the steak. The ponzu miso butter glaze recipe is very easy, and it’s also great for fish, shellfish, and other meat of your choice (though I will say that it pairs perfectly with steak). I especially love the ponzu and miso butter glaze with the tender flank steak, which you can easily pan-fry in a pan.

If you love steak, you must give this flank steak recipe a try. The Mizkan ponzu and miso butter glaze is what makes the steak so mouthwatering and scrumptious, I am almost certain that you will love it.

Oh Bee this looks like total perfection! I can’t think of a better pairing for the wagyu. The acidity and saltiness of the ponzu must be divine with the creamy savory miso butter! Swoon!! We went to a restaurant in Tokyo during this last visit that specializes in 100% Japanese black kobe beef. They ruined it by totally drowning out the flavors with sauces that were too heavy and overpowered the flavors. They need to take some lessons from you. :)

I’ve recently began trying out japanese cooking. I have to say that I love Mizkan! The range of products is good. I am currently using their rice vinegar for daily cooking. Love that subtle fragrance. :-)

My husband n I love this dish even my 21 months old son love it. Before I prepare this dish, I have hard time to get Japanese cooking sake. Could u pls tell me which brand n where can I find it? Thanks for sharing great recipe. I have bought your cookbook. The pictures there looks great n most importantly the recipes are fantastic.

Thanks for the wonderful recipe! But I was just wondering, when you grilled the steak–what base did you use to barbecue the meat? That is, did you use a gas grill, charcoal, wood chips? And if wood, did you use mesquite or some other wood?